Gluten Free, Dairy Free, Grain Free
Pumpkin is a family favorite and we enjoy more often then just Thanksgiving! I hope that you enjoy this recipe and share it with your loved ones this fall!
1/2 cup arrowroot flour
2 heaping tablespoons coconut flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 heaping tablespoons coconut oil- melted
2 tbsp maple syrup - add to melted coconut oil
1-15 Oz can organic pumpkin purée
1-11 Oz carton of SoDelicious Coconut milk or 11 Oz of full fat cream off the top of canned coconut milk
1/2 cup coconut sugar
1 tsp Cinnamon
1 tsp pumpkin pie spice
2 tbsp gelatin
6 tbsp warm water
Process for Crust:
Combine dry ingredients into a medium sized mixing bowl
Then slowly add the melted coconut oil and maple syrup mixture to dry ingredients
Form into a ball. Dough will be slightly crumbly
Using your finger press into the pie dish
Using a fork, dock the crust by making fork indentations throughout the crust so it bakes evenly
Bake at 350 degrees for 8-10 mins or until slightly golden
Process for filling:
Mix warm water and gelatin until dissolved and set aside.
Combine all ingredients except gelatin and mix well.
Add in gelatin and mix well with hand blender.
Pour mixture into prepared pie crust.
Bake at 350 degrees for 45 minutes.
Let cool on counter then place in the refrigerator overnight before cutting
Serve with whipped coconut cream as desired.